Pina Colada Chicken Quesadillas

This is a knock out dish, yet comes together in just minutes. The pineapple with the coconut are especially great if you use a cooked rotisserie chicken.

Servings: 4

Ingredients:

½ cup

Cream of Coconut

1× 15 oz can

Crushed Pineapple, drained and squeezed dry

4

10" Flour Tortillas

4 cups

Cooked & Chopped Chicken

¼

Red Onion, chopped

2 Tbsp

Freshly Chopped Cilantro

4 cups

Shredded Monterey Jack Cheese

4 Tbsp

Oil, for frying

Directions:

Stir cream of coconut with pineapple in a small bowl, then spread over 2 tortillas. Top each with half of chicken, onion, cilantro and cheese. Cover with remaining tortilla. Heat half of oil in a large skillet over medium high heat. Place one quesadilla in skillet and fry until golden brown. Turn over and cook other side until golden. Cheese will melt throughout and help tortillas to stick together. Repeat with other quesadilla. Slice into wedges and serve.